300g (10.5 oz) chicken thigh fillets, cut into 4cm pieces
2 tbsp light soy sauce
½ tsp dark sweet soy sauce
1 tsp sesame oil, plus extra to drizzle at the end
2 tsp cornflour (cornstarch)
6 dried shitake mushrooms
2 tbsp vegetable oil
2 Chinese lap cheong sausages, sliced
3 garlic cloves, finely chopped
1 tbsp finely grated ginger
¼ cup Chinese Shaoxing wine
1 cup jasmine rice
¼ tsp white pepper
1 cup chicken stock
sliced spring onion (scallions) to sprinkle
Flavorful and Delicious
Such a crowd pleaser. I made it first just like the te I’ve said. The 2nd time I had some bok choy in the fridge so chopped it up and threw it in as well. I’m also in love with chili crisps so I put a tsp in for a little punch. Love this recipe so easy. Next time I might try chicken and shrimp.
Tasty and so easy
I love this recipe. It is so easy to make and super tasty. The shitake mushrooms give a wonderful flavour. The dish cooks itself and looks great when it is finished. It is also an economical meal to make,
Recommendation: double the recipe
When you make something this good, there should be leftovers, and that’s not possible if you make the “serves four” recipe. At least, not possible for the two at our house 🙂